SOUP RECIPE - 682
CARROT
ORANGE
SOUP
1 lb. carrots
3 or 4 c. chicken stock
1 bay leaf
1 orange (juice and zest)
Sour cream
Chopped chives
Peel carrots.
Cut in small pieces.
Add small amount chicken stock and bay
leaf.
Microwave on high for 10 to 15 minutes or cook on stove top until tender.
Meanwhile remove orange skin, zest (not white part) and cut in small pieces. Juice orange.
Set aside, when carrots tender, remove bay leaf.
In blender or
food processor puree carrots, orange juice and zest.
Add chicken stock to carrot and orange mixture.
Heat.
Serve hot with dollop of sour cream and sprinkled with chopped chives.
SOUP RECIPE - 683
CHEESE
CLAM
CHOWDER
(BOB'S
FAVORITE)
1 pkg. Ore Ida potatoes O'Brian (1 lb.
8 oz.)
3 cans chicken broth (Campbells undiluted or fresh, fresh is best)
3 tbsp. cornstarch (5 tbsp. for thicker)
1 qt. half and half
1 tsp. salt
2 c. cubed Velveeta cheese
6 tbsp. parsley
4 tbsp. salted butter
Bacon bits if desired
2 cans (10 oz.) baby whole clams
(reserve broth)
1/2 tsp. sugar
1 tsp. thyme
1 tbsp. Worcestershire sauce
1 c. chopped celery
Boil potatoes 10 minutes in chicken broth.
Add cornstarch which should be
thinned with a little half and half.
Rinse clams and be sure they are free from grit.
Reserve broth to add with all the rest of ingredients.
Bring to a boil.
(DO NOT BOIL) add bacon bits if desired.
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